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Tuesday, October 12, 2010, 4:38 pm
Eggplants are one of those foods that taste and smell wonderful when served at a restaurant but tend to evade our grocery store lists. Their daunting size and tough skins make us shy away from cooking them as a regular side dish. But I'm here to tell you that, while they might require a bit more attention, Eggplants are so delicious and healthy that they're worth the extra effort!

Eggplants are chock full of phytonutrients that act as powerful antioxidants. Antioxidants scour our bodies for free radicals, preventing them from their damaging effects that can lead to many diseases and cancers. One phytonutrient that occurs in eggplants is called nasunin. Nasunin has been shown to protect brain cell membranes, letting nutrients in and keeping waste out. Another antioxidant found in eggplants is called chlorogenic acid, which is known for its ability to fight cancer, microbials, and LDL (bad cholesterol).
As for cooking eggplant, we recommend you buy it soon as they're only in season from August to October. Cut the top off and slice the eggplant lengthwise, in about half-inch sections. Because the seeds offer a naturally bitter taste, it's best to sprinkle salt on the slices and let the eggplant "sweat" for about 30 minutes. Simply rinse off the salted pieces and you're ready to cook 'em!

My favorite way to prepare eggplant is chop it in small cubes and throw it on an oiled skillet with chopped onion and a few cloves of chopped garlic. Because they can be a little tough, I usually saute for a bit and then add a little water to the skillet, letting them simmer for a while. You can even put a lid on top to give them a softer steamed texture. Fifteen to twenty minutes is more than enough cooking for this mixture! Add cooked beans, brown rice or quinoa...or leave them plain as a great side dish!

Info and Image Source: www.WHFoods.com
Posted in Delicious and Health Recipes - Three Branches Healthy Living - Recipes By TB Admin | Comments
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